Rapido Meatball Soup
Warm up your weeknight dinners with Rapido Meatball Soup, a comforting and hearty one-pot meal that's ready in just 40 minutes! This recipe features tender, homemade beef meatballs simmered in a rich broth of aromatic vegetables, canned tomatoes, and Italian herbs. Enhanced with wholesome ingredients like carrots, celery, and fresh spinach, and finished with a sprinkle of Parmesan cheese, this soup strikes the perfect balance between nourishing and indulgent. The addition of small pasta, like ditalini, makes it irresistibly filling, while its quick prep and cook times make it a go-to option for busy days. Whether you're feeding a family or meal prepping for the week, Rapido Meatball Soup delivers classic flavors and comforting satisfaction with incredible ease.
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Recipe Information
Ingredients
- 400 grams Ground beef
- 0.5 cups Breadcrumbs
- 1 large Egg
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 medium Carrots
- 2 Celery stalks
- 6 cups Chicken or beef broth
- 400 grams Canned diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Small pasta (e.g., ditalini or elbow)
- 2 cups Spinach
- 0.5 cups Parmesan cheese
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until well combined.
Roll the mixture into small, bite-sized meatballs (about the size of a walnut) and set them aside.
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches, turning them occasionally to ensure even browning. Remove the meatballs from the pot and set aside.
Finely chop the onion, carrots, and celery. Add the remaining olive oil to the same pot and sauté the chopped vegetables over medium heat for about 5 minutes until softened.
Pour in the chicken or beef broth and diced tomatoes (with their juice). Stir in the oregano, basil, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Add the browned meatballs and let them cook in the broth for 10 minutes.
Stir in the small pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
Add the spinach to the pot and stir until wilted, about 1-2 minutes.
Taste the soup and adjust seasoning if necessary. Serve hot with a sprinkle of Parmesan cheese on top.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 9802 mg | 426% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 36.0 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 904 mg | 70% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
